Reviewed: Nov. 21, 2009

This was really delicious! I had to make a few adjustments; Rotini instead of Penne, and I omitted the shrimp because I don't care for it. My parents LOVED it and told me "it's a keeper!" I agree, thank you for the great recipe!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 9, 2009

I really liked this - probably would have been better with the real cream but I used half and half. Sadly, the rest of my family doesn't care for artichokes so I don't get to cook with them very often. I thought the rest of this recipe might sway them but it didn't work :( I tried to punch up the flavor by using garlic, red pepper and basil but it wasn't enough. I'll spice it up a little more next time, maybe even add a little lemon juice.

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VALENE

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Reviewed: Oct. 23, 2009

This is soooo delicious. I've had something similar to this at a restaurant and haven't been able to duplicate it until now. I changed a few things just because of what I had on hand. I used marinated artichokes, drained and chopped, sundried tomatoes without the oil, julienned, half of a large onion finely chopped, two cloves of garlic, some cream sherry, fat free half and half and cornstarch, some crushed red pepper and a little bit of pasta water to thicken the sauce a bit. It was out of this world. Can't wait to have it again.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 20, 2009

The look on our faces when we took the first bite said it all. This recipe is completely off the hook. My only changes were 2 chopped garlic cloves added with the shrimp & scallops, I chopped the artichokes & sundried tomatoes and added fresh parsley at the end. I may not add this to my weeknight dinner rotation as the ingredients are expensive, but I will make again. My mouth is watering just thinking about it now.

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eecaule

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Reviewed: Sep. 26, 2009

Quick, easy and good! Everyone in the family loved as is. The sauce was a little runny the first day. I added a little extra cheese to thicken. Was perfect the 2nd day.

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Lois

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Reviewed: Aug. 31, 2009

Excellent...and very easy to tweak based on what's in the fridge --- I used roasted peppers instead of sundried tomatoes...added some leftover asparagus...and some fresh garlic as another review suggested...served it over angel hair.....Worth trying....Thanks...!

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D

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Reviewed: Aug. 3, 2009

I'm giving this a 3 because I had to doctor it a bit to try to get it flavorful enough for us, and it was still sort of bland. I sauteed garlic and hot pepper flakes in olive oil, then added the shrimp, artichokes and tomatoes, and scallops at the end so they wouldn't get too tough. I then removed the fish and vegies from the pan and added fat-free half and half, and cornstarch mixed with a touch of water. When this had started to thicken, I added the fish and vegie mixture back to the pan with the cheese and olives. I mixed in the pasta to absorb some of the sauce, and served with additional cheese. I am sure that whole cream would have added "something", but I am not sure it would have been worth the extra calories and fat. This is a great starting point, but I will have to play around with the recipe to get it to where there is enough "oomph!" to suit our tastes - I'll get back to you with the results! Thanks for a good starting point -

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Jul. 2, 2009

Ok, great recipe but added a few things. First, I sauted fresh garlic in a very small amount of olive oil before adding fish. Second, I added fresh parsley and cayenne pepper to taste. Just enough to give it a kick- Very nice

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SHARONPCAL

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Chesterfield, Missouri, USA

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Reviewed: Jul. 2, 2009

Better than I expected! I didnt have scallops so I used chicken breast instead. It was a bit bland we added garlic powder and salt/pepper.. could probably have used SOMETHING else, just not sure what the something would be!

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Cashews

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: West Hollywood, California, USA

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Reviewed: Jun. 21, 2009

This was pretty good. I added cilantro, black pepper, garlic and red crushed pepper to add more flavor.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Apr. 20, 2009

I cannot rate on the original, since I didn't have a few vital things (its not fair, but I'm sure it would have gotten 5 stars anyways!). I encourage you to try it even if missing some things. I had no artichocke hearts or olives. I used all shrimp, a little less cheese. I put about a tbs of butter in with shrimp and 2 tsp of minced garlic before adding cream. Also, my sundried tomatoes were dried so I blended them with some olive oil and let sit 10 minutes before adding. It was so delicious!!!!!

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 27, 2009

Delicious recipe! Served over bowtie pasta. Didn't use olives for personal preference, but the artichokes were a hit! Didn't have sundried tomatoes, so added a couple spoonfuls of sundried tomato pesto I had in the pantry and the flavor was a great addition. Will definitely make again!

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Mar. 19, 2009

This one is a keeper, my kids and husband love this! I did sub the heavy cream for fat free half and half very tasty and left over even better.

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Maureen Hogan

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Reviewed: Mar. 11, 2009

My husband and I LOVED this recipe! I did substitute the FF 1/2 & 1/2 and it turned out GREAT!!! It does make QUITE a bit- but leftovers were just as good! Will definitely make again!

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Jeanne

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Reviewed: Mar. 9, 2009

My neighbor made this recipe tonight and called after they were done to see if we had eaten because they had so much left over - and boy was I glad!!! My husband and I had very hearty portions after they did the same, plus she had left overs for lunches tomorrow. This recipe is excellent - and she even used fat free half and half. Can't wait to make it myself!!!!

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MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 9, 2009

The only difference I have made to this dish is the addition of diced onions and red, green and yellow peppers. This has become a weekly dinner request. Thank you!

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CPECINICH

Cooking Level: Intermediate

Home Town: North Bergen, New Jersey, USA

Living In: Brandon, Florida, USA

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Reviewed: Feb. 21, 2009

Delicious! I used the bay scallops, next time I will cut the shrimp down a bit and use regular scallops - this was delicious!

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MMWALTON

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Reviewed: Jan. 8, 2009

It seemed to taste better the following day after a quick zap in the microwave. I think all of the cheese made me feel that it was too fattening to fully enjoy :(

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JDOWNING

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

This recipe is a hit with family and friends. It's great for the holidays too. I use a light cream and some milk instead of the heavy cream. Leftovers are even better tasting; just add a little milk.

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BENCELJA

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Reviewed: Dec. 26, 2008

I brought this as a contribution to a potluck Christmas dinner and it was demolished. What I loved the most is that I made it 5 hours before which took the pressure off the rest of the day. Some things I changed a bit. I sauteed sun dried tomatoes, julienne d from a packet(couldn't find them in a jar) w/ 1lb scallops, & what I thought was a 14oz jar of marinated artichokes but what turned out to be a 14oz jar of marinated Mediterranean Blend, a blend of artichokes, roasted red / green peppers, & baby corns. I removed the baby corns & added everything else. I could only find the size shrimp I wanted (medium) precooked so I added that to the saute at the end just long enough to take on the flavors. I added my cream & cheese and simmered till it thickened, than turned my pasta in to that. I moved it to my crock pot and let it set on the counter unplugged till just warm. About an hour before we left I plugged it in on low, added a splash of milk, and gently turned it with a lg spoon. I repeated that when we got there. I never had to turn it up past low. It was creamy and delicious. The only suggestion I would make is to spice it up. The recipe doesn't address spice & it felt right to add freshly ground sea salt & pepper, 1 tsp garlic powder, & 2 tsp ea. dried basil / oregano.

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What's Cookin'

Cooking Level: Intermediate

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